Crab Soup

7:35 AM

I've never made crab soup before and lately I've been thinking about making it for the first time. Since the hubs is deployed, and he tends to not prefer soup, I decided I'd go ahead and make it before he comes home. This is a Paula Deen recipe and I chose to lighten it with half-and-half and fat free milk, which I what I normally have on hand. I also had to substitute the fish stock for chicken stock - definitely couldn't find (or make) fish stock here. Reviewers recommended clam juice as a substitute, but I couldn't find that either. Other than that, this was pretty good! I used a 1 pound can of crab meat, as the recipe states, and there is a ton of crab in each bite! If crab happens to be a bit expensive for your budget, I'm sure using half of it would still be enough. And best of all - this was a breeze to make, only taking a few minutes. It definitely tastes like much more effort was put into this dish, and I love any recipe that is like that - makes me pretend that I can actually cook! The verdict? An easy, must try dish that is sure to impress.

Crab Soup
Serves 8

3/4 cup chopped green onion, with tops
2 teaspoons minced garlic
1/2 stick butter
3 tablespoons all-purpose flour
2 cups fish stock
1 cup heavy cream
1 cup milk
1 pound crabmeat, picked free of shells
1/4 cup sherry
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup Parmesan cheese, freshly grated
1/2 cup chopped fresh chives

Sauté chopped green onion and garlic in butter until tender. Stir in flour, stirring until well blended. Slowly add 2 cups of the fish stock, continuing to cook until smooth and bubbly. Slowly add cream and milk. Stir in crabmeat. Add sherry, lemon-pepper seasoning, salt and white pepper. Simmer until piping hot; adjust seasoning (sherry, salt, and pepper), to taste. Serve in bowls topped with cheese and chives.

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